Curried Prawns In Coconut Milk.
Serves 4 values per portion 184cals, 0.58sat. fat.(3.26 fat)
600ml/1pint/2an1/2cups coconut milk
30ml/2tbsp Thai crry paste
15ml/1tbsp fish sauce
2.5ml/1/2tsp salt
5ml/1tsp sugar
450g/1lb king prawns (shelled and deveined)
225g/8oz cherry tomatoes
1 cilli seeded and chopped
To Serve:
juice of 1/2 lime, chilli and corriander.
1: Put half the coconut milk into a pan or wok and bring to the boil.
2: Add the curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.
3: Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.
4: Add the prawns, cherry tomatoes and chilli. Simmer gently for about 5 minutes until prawns are pink and tender.
5: Serve sprinkled with lime juice and garnish with sliced chilli and chopped corriander leaves.
Just a few things I would add, wear gloves if possible when handling chilli, deffinetly wash hands imediately after chilli as it is very hot and irritating to the skin. it's a nightmare if you forget and rub you eye (ouch)
also you can use cooked frozen or fresh prawns if you like, just adjust step 4 accordingly.